How to Choose Fresh Meat

Published on Monday, February 25, 2008, by CHOW Video Team / Edit Post

How to Choose Fresh Meat

Blood in the package means that the blood is no longer in the meat, which means dry, old meat.

CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Meredith Arthur and tell us what you’ve got in mind.

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POST A COMMENT |7 Comments

COMMENT

  • This tip is not 100% the case--many times if you do not see blood in the package it's because the butcher or meat dept staff have inserted those pads that capture moisture... I can't tell you how many times I've opened meat that had these pads under the food and they are sometimes full of liquid/blood.

  • Liquid in the package can be a sign of temperature abuse. Meat and poultry needs to be kept below 40F (4C). If the temperature has exceeded this, juices start to come out of the meat and there's a higher risk of bacterial growth. Temperature abuse can happen during shipping to the store, at the store, and most commonly in our home fridges.

  • Agree with Diana. How about a transcript of each video?

  • I think that if I have to sit through that same NCAA ad one more time my head will explode!

  • Umm, not that he's necessarily wrong, I sure as heck wouldn't take advice from someone who thinks the red fluid around meat is blood. Definitely knocks points off your meat expertise. Look up myoglobin friend.

  • that was it?
    what a waste of 10 seconds.

  • I think I'm not wild about all the movies. really prefer reading